terclim by ICS banner
IVES 9 IVES Conference Series 9 THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

Abstract

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Different types of wines in terms of region, grape variety, oak aging and price were subjected to an oxidative aging procedure, sensory analysis, gas-chromatography olfactometry (GC-O) and quantitative analysis. Sensory notes such as dried fruit, cooked vegetables or liquorice-alcohol were oxidation-related. The GCO analysis of the samples with highest oxidation notes, revealed highest levels of four odour zones, which were identified in a dual system GC-O/FID-GC-O/MS as 1,1-diethoxyethane (liquor, strawberry, sweet), 2,4,5-trimethyl-1,3-dioxolane (fruity, solvent), 3-methylbutanal (solvent, yeasty) and methional (boiled potato, cooked vegetables).

The two aldehydes were quantified by gas chromatography-mass spectrometry (GC-MS). together with isobutanal, 2-methylbutanal and phenylacetaldehyde. All them were already present in significant amounts before oxidation. However, as they were forming odourless reversible adducts with SO₂ (α-hydroxyalkylsulphonates)1 they were initially non-odour active. However, as free SO₂ disappeared during oxidation² they become odour-active in oxidized samples. Additional quantities were formed during oxidation, most likely by the reaction of wine dicarbonyls with the amino acid precursors. This additional formation was particularly relevant for 2-methylbutanal, followed by methional and isobutanal, while for phenylacetaldehyde and 3-methylbutanal, quantities formed were smaller than those originally present. These results confirm that both, pre-existent levels of Strecker aldehydes and the ability to form them during oxidation, are relevant in wine stability.

Acetals were determined by L-L microextraction followed by GC-MS. Results revealed that during oxidation there is a clear increment on the levels of acetals formed from the condensation of acetaldehyde with ethanol, 2,3-butanediol and glycerol; leading to 1,1-diethoxyethane, 2,4,5-trimethyl-1,3-dioxolane and several heterocyclic acetals, respectively. Levels formed were high enough to be odour-active. This suggests that the formation of acetals is an essential part of the sensory changes noted during wine oxidation.

 

1. L.C. de Azevedo et al., Journal of Agricultural and Food Chemistry 2007, 55 (21)
2. M. Bueno, V. Carrascón & V.Ferreira. Journal of Agricultural and Food Chemistry 2016, 64 (3)

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

A. M. Aragón-Capone¹, A. de-la-Fuente-Blanco¹, M.P. Saenz-Navajas², V.Ferreira¹, M.Bueno¹
1. Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Institu-to Agroalimentario de Aragón (IA2) (UNIZAR-CITA).Associated to Instituto de Ciencias de la Vid y del Vino (ICVV)(UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
2. Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Departamento de Enología, Logroño, La Rioja, Spain.

Contact the author*

Keywords

Chemosensory analysis, Gas chromatography-olfactometry (GC-O), Oxidative aging, Wine’s longevity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More